INGREDIENTS

INSTRUCTIONS

Chill a small mixing bowl and the beaters of an electric mixer.
Meanwhile, line an 8x8x2-inch pan with clear plastic wrap, extending
the plastic wrap over the edges of the pan; set aside. In a heavy
medium saucepan melt chopped chocolate or chocolate pieces over very
low heat, stirring constantly till the chocolate begins to melt.
Immediately remove from the heat; stir till smooth. Set aside. In the
chilled mi~cing bowl combine whipping cream and 1 tablespoon of the
liqueur. Beat with the chilled beaters on low speed till soft peaks
form. Cover and refrigerate for up to 2 hours or till needed. In a
heavy small saucepan stir together egg yolks, remaining liqueur, and
sugar. Cook and stir with a wire whisk over medium-low heat till
mixture is very thick (about 8 minutes). Remove from heat; pour
mixture into a medium mixing bowl. Add the melted chocolate, 2
tablespoons at a time, to the hot mixture, beating on medium speed
till combined (the mixture will be thick). Add 1/2 cup of the whipped
cream mixture; beat on low speed till smooth. Gently fold in  remaining
whipped cream mixture. Spoon the mixture into the prepared  pan,
spreading as necessary to make an even layer. Cover and freeze  about 4
hours or till firm enough to cut. Invert the frozen mixture  onto a
waxed-paper-lined baking sheet. Carefully remove plastic wrap.  Using
1-, 2-, and 3- inch cookie cutters, cut shapes from chocolate,  dipping
cutters into warm water between cuts to prevent sticking, if
necessary. Cover and return shapes to freezer till serving time. To
serve, drizzle plates with melted white and/or dark chocolate, if
desired. Top with chocolate cutouts. If desired, garnish with shaved
white chocolate. Makes about 6 servings.  Nutritional information per
serving: 335 cal., 26 g total fat (16 g  sat. fat)[70% calories derived
from fat], 123 mg chol., 27 mg sodium,  24 g carbo., 2 g fiber, and 4 g
pro. Daily Values: 27% vit. A, 0%  vit. C, 3% calcium, and 8% iron.
FROM: BETTER HOMES AND GARDENS JANUARY 1996 issue. Formatted by Trish
McKenna and her trusty scanner on 2/8/97 for the February Chocolate
Recipe Robin.  Posted to MM-Recipes Digest  by "Robert Ellis"
<rpearson@snowcrest.net> on Nov 5, 1998

A Message from our Provider:

“You can spurn God’s love for only so long”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 488
Calories From Fat: 301
Total Fat: 36g
Cholesterol: 114.4mg
Sodium: 25mg
Potassium: 35.9mg
Carbohydrates: 47.4g
Fiber: 3.9g
Sugar: 4.3g
Protein: 4.5g